The Mamas Pa Dutch Red Beets Eggs Recipes

PENNSYLVANIA DUTCH RED BEET EGGS

Steps:

• In large glass jar or non-reactive container, place peeled eggs at bottom, top with onion slices if using, and add beets on top. Set aside.
• In a medium-size nonreactive saucepan, combine sugar, reserved beet juice, vinegar, salt, pepper, and cloves (or your choice of spices if using). Bring to a boil, lower heat, and simmer 5 minutes.
• Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate a minimum of 72 hours before serving.

PENNSYLVANIA DUTCH RED BEET EGGS

Steps:

• Hard Boil Eggs.
• Slice onion thinly.
• In a sauce pan combine beets (with juice), onion sugar, water and salt.
• Add vinegar here?.
• Bring to boil and simmer 10 minutes.
• After eggs are cooled, shell them and place in a large jar.
• Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
• Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
• Enjoy!

THE MAMA'S PA DUTCH RED BEETS & EGGS

Steps:

• Place hard-boiled eggs in the bottom of a 3 quart (or bigger) plastic container that can be sealed with a lid (we use a Tupperware container).
• Open the cans of beets and drain the juice into a medium saucepan. Dump the beets into the container on top of the eggs.
• Add the sugar and vinegar to the beet juice. Heat the saucepan on the stove over Medium heat, stirring constantly, until sugar has dissolved (about 10 minutes) but DO NOT BOIL.
• Pour the beet juice over the eggs and beets in the container.
• Cover and refrigerate overnight before serving to allow the juice to soak into the eggs and sweeten the beets.
• NOTE: My Mama's rule of thumb on the measurements for this recipe is to use 1/3 cup of sugar and 1/4 cup of vinegar for EACH 14.5 oz can of beets that you are planning to use. Adjust the amount of eggs to your liking, but make sure that there is enough juice to cover the beets AND eggs.

PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE

Steps:

• Cook, drain, and skin beets if not using canned.
• Combine remaining ingredients, except eggs.
• Pour over beets and cook for about 5 minutes.
• Cool.
• Place eggs in a large jar and pour cooled beet mixture over.
• Place in the refrigerator.
• Let pickle at least two days before using.

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

Steps:

• Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
• Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
• In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
• Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS

Steps:

• Combine red beets, vinegar and sugar in a pan.
• Stir and heat just enough to dissolve the sugar.
• Add the eggs and refrigerate at least one hour (I prefer overnight).